Pineapple dressing is a sweet counterpart of the typical savory variety enjoyed with holiday meals. It is delicious served as a side item, or you can top it with a dollop of whipped cream for a delectable dessert. You can make this sweet pineapple dressing in the Instant Pot or in the oven!
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Growing up, dressing was always one of my favorite side dishes for our big holiday dinners. Actually, I always called it “stuffing,” even though we didn’t typically cook it in the turkey.
What is it about flavorful bits of bread cooked in a savory liquid that makes it so divine?
Later in life, I discovered the sweet counterpart to the savory standby I love so much. My mother-in-law introduced me to this delectable dish, which has quickly become one of my favorite items on a holiday menu.
Pineapple dressing.
It is seriously good. It’s also ridiculously easy to make, and one of those dishes that proves that sometimes, simplicity wins.
We traditionally bake this in the oven, but I recently decided to try it in my Instant Pot. I figured if I could make caramel pumpkin bread pudding or eggnog pecan french toast in the Instant Pot, why not make pineapple dressing in the Instant Pot, too?
You start with some cubed bread, preferably day-old. Toast it in the oven until it starts to turn golden brown.
Then, the bread gets tossed with some melted butter. Add the bread to a mixture of pineapple, sugar, eggs, and pineapple juice, stirring well to allow the bread to absorb the liquid.
At this point, it’s up to you if you want to bake it in the oven or cook it in the Instant Pot. The dressing will be just a little bit more “wet” if you opt for the Instant Pot (because it’s a moist cooking environment instead of a dry environment, so there’s little evaporation of liquid), but the delicious taste is the same. However, you could always decrease the liquid (you could drain more of the pineapple juice out) a tad if you prefer.
Pineapple Dressing in the Oven
You simply put the bread mixture into a greased dish and bake at 350 for 1 hour, or until the bread is nice and golden brown on top.
It will turn out lovely, but it does take a little bit longer this way.
Pineapple Dressing in the Instant Pot
Grease a baking dish that fits in your Instant Pot. I used this Fat Daddio pan, but I lined the outside with foil to prevent seepage.
Add the bread mixture to the prepared dish. Pour 1.5 cups of water into the insert pot of the Instant Pot, then place the trivet into the pot. Use a foil sling to lower the baking dish into the insert pot.
You’ll want to cook it on high pressure for 20 minutes, followed by a natural pressure release.
I like the top to be crisped up a bit, so I remove the foil from the top of the dish and transfer it to a preheated oven for 5-10 minutes or so.
Either prep method will give you a tasty side dish that could also double as a dessert. I like to top it with a dollop of whipped cream!
It makes a lovely accompaniment to ham, turkey, or chicken–perfect for Easter or Christmas!
Enjoy!
Recommended Equipment for Instant Pot Method:
- Instant Pot (I have the DUO60 model and love it!)
- Baking dish that will fit in the Instant Pot (I use this Fat Daddio pan)
Ingredients
- 4 cups cubed bread (I use French bread)
- 1/4 cup (half a stick) of butter, melted
- 1 cup sugar
- 3 eggs
- 20-oz can crushed pineapple in heavy syrup
Instructions
- Preheat oven to 350F. Place cubed bread on a baking sheet lined with foil or parchment paper.
- Place baking sheet in oven and toast bread until turning golden-brown, about 5-10 minutes.
- While bread is toasting, combine sugar and eggs in a large mixing bowl, stirring until well-combined.
- Drain 1/4 cup of the heavy syrup from the can of pineapple and discard (you can drain more juice if you want the dressing to be less moist). Add remaining pineapple and syrup to the egg and sugar mixture, stirring well to combine.
- When bread has toasted, remove from oven and drizzle butter over the bread, tossing to combine.
- Add bread to the mixture of sugar, eggs, and pineapple. Gently stir to combine, allowing the bread to absorb liquid.
- Proceed with method of choice below.
- Place trivet in the insert pot of the Instant Pot. Pour 1.5 cups of water into the insert pot.
- Grease a baking dish that will fit into the Instant Pot. Add bread mixture to the baking dish. Cover dish with foil and use a foil sling to lower dish into the Instant Pot.
- Close lid and set the vent to the sealed position. Select a 20 minute cook time at high pressure using the Manual or Pressure Cook button.
- When cook time is complete, you can perform a quick release or natural release of pressure. When pressure has released and valve has dropped, carefully open the lid and use the foil sling to lift out the baking dish.
- Remove foil cover from pan. Transfer to preheated oven (350F) to crisp up the top for about 5-10 minutes, if desired.
- Serve warm as a side dish or top with whipped cream for dessert.
- Pour bread mixture into a greased baking dish.
- Transfer to a preheated oven (350F) for about 1 hour, or until top is golden brown.
- Serve warm as a side dish or top with whipped cream for dessert.
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This pineapple dressing looks delicous.I would also want to try it using and instant pot and see how it comes out.I also like the fact that it is easy to prepare
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Thanks you! Let me know how you like it if you decide to make it!